Perfect Little Sauce for my Haggis Scotch Eggs. I always used to buy Whisky sauce ready made, but tonight I decided to give it a try & I’m so glad I did, so easy and so delicious.
1 shallot – finely chopped
1 knob of butter
15ml of Whisky
125ml beef stock
100ml double cream
1 tsp mace
Salt & white pepper to taste
1 tsp parsley to serve (optional)
- Melt butter in a pan, medium heat
- Add onions and sweat down
- Pour in the Whisky then add the beef stock, reduce to a simmer and let the liquid reduce to about 1/3.
- Add in the double cream and season with mace, salt & pepper
- Warm through and serve.
Its Burns Night tonight (25th January)……..Happy Burns Night Everyone!
To help celebrate we definitely had to have our haggis, neeps (turnip) & tatties (potatoes) dish. However, I fancied doing something different. I have never tried a Scotch egg before so this was what I set out to do. OMG! these were absolutely delicious and very easy to make.
300g Haggis (Good Quality one)
240g Pork Meat
1/2 bunch chopped chives
Sea Salt & black cracked pepper
5 Large eggs – (1 for the dipping)
1/2 cup flour
60g fine breadcrumbs
60g oatmeal (you can blitz scotts porridge oats into fine crumbs for this)
- Boil the eggs in a pan for about 6 minutes, then remove and place in an iced water bowl to stop the cooking process. When ready to use, peel shell.
- Mix together the Haggis, Pork Meat, Chives & salt & pepper in a bowl until combined.
- Get ready your little production line of whisked egg, flour and breadcrumbs/oatmeal mix.
- Take a handful of the haggis mixture and mould into your hand like a cup and place 1 egg on top, take another handful of haggis and mould around the egg, doing this very carefully of course. You can use your thumb to help smooth the mixture over the egg.
- Then place firstly into the flour, then the egg, then the crumb mixture.
- When ready to cook, heat a pan of oil to around 170 deg. Cook for about 7 minutes until golden brown. Remove and pat excess oil off with a tissue.
- Serve with neeps & tatties. Or whatever you like. A nice creamy whiskey sauce goes very well with this too. Find a recipe here:- Haggis Sauce
This little sauce is perfect with Haggis.
Makes enough for 4
A knob of butter
A splash of oil
15ml of Speyside Whisky (chefs feel that a Speyside Whisky works best to accompany haggis)
125ml of beef stock
100ml of double cream
Salt and ground white pepper, to taste
1. Finely dice the shallots and sweat them in the butter and oil, using a small saucepan.
2. Add the whisky to your pan (watch out, this will produce a flame!)
3. Whilst it’s flaming, add in the beef stock.
4. Set to a good simmer and let the liquid reduce by a third before you add in the cream.
5. Season with ground pepper and a small amount of salt and mace.
6. Finish with some finely chopped chervil. (you can also use parsley or chives)
My healthier eating continues this month. I got some lovely bits of Scottish Salmon recently so came up with this idea of a healthier mash using whatever I had in my fridge. It was delicious. Best bit, it only took 6 minutes to cook and put together.
Makes enough mash for 2-3 people
80g baby spinach
50g garden peas – cooked
juice of 1 lemon
1 tsp Sea Salt
Garlic clove – minced
1 tsp coriander – dried
1 tsp olive oil
(optional if you like spice, add in 1 tsp chilli flakes)
- Place everything into a blender and mix until just combined.
- Serve. Simple as that!
I steam cooked some salmon that I marinated in Teriyaki Sauce overnight. Yum!
These are a traditional little treat in Scotland, you can have them 2 ways:- 1 with marshmallow in the middle or as I’ve baked with jam. Either way they are lovely. These are perfect for Christmas time and they keep for up to 4 days in an air tight container.
Makes about 8-12
50g unsalted butter
50g caster sugar
pinch of salt
225g self raising flour, sifted
1 tbsp milk
Good raspberry jam (I like Mackay’s)
confectioner’s (powdered) sugar (icing sugar)
unsweetened shredded coconut (do not use sweetened)
- Pre heat oven to 200 deg
- Cream the butter and sugar with the pinch of salt. Add the egg with the flour and mix well.
- Stir in the milk and rest of flour to make a stiff dough
- Divide into 16 equal pieces and roll into balls. Place on parchment or silicone sheet lined cookie trays, leaving a bit of space for them to grow. Press down a little. If you’d like smaller snowballs, divide into 24 pieces.
- Bake for 8-10 minutes until very lightly golden brown.
- Remove and cool
- Sandwich each cookie together with raspberry jam (not too much)
- Leave for half an hour for jam to set.
- Combine about 1-2 cups of icing sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready. Dip the snowballs in the glaze and allow extra glaze to drip off.
- Next dip in the coconut and ensure fully covered, set aside.
- Great holiday recipe as these will last 4-5 days.
So having made my square sausages, which were so tasty, I now wanted to try more than just putting it on a morning roll or using in a breakfast. Having some puff pastry in the fridge, little square sausage puffs it was. Super tasty and proper comfort food.
1 packet of pre rolled puff pastry
3 square sausages, Get my recipe here :- Square Sausage
Tomato Ketchup or Brown Sauce (whichever is your favourite)
1 egg – whisked for wash
- Preheat your oven to 200 deg.
- Roll our pastry and cut into 3 sections
- Egg wash edges of each section of pastry and place 1 tbsp of choosen sauce in centre.
- Place 1 square sausage onto pastry and then fold over and seal edges with a fork.
- Place onto a pre-heated baking tray and brush with the egg wash for a good glaze finish.
- Bake for about 30-35 minutes of until golden brown all over.
- Remove and serve. I love baked beans with sausages.
I’ve lived in Scotland most of my years now, I’ve always ate square sausage without actually thinking about what I was eating. Square sausage or (Lorne sausage) is a much loved and favourite breakfast item of the Scots. The most popular way to eat it is in a good Scottish morning roll:-
In the past, Scottish emigrants have taken Lorne sausage with them wherever they go, with Australia’s ‘steakette’ and the North American ‘sausage pattie’ both bearing an uncanny resemblance to the original.
Here is the recipe below which I tried from Maw Broons Cookbook:-
Makes 15 sausages:-
500g at least 20% Fat Scottish Beef Mince
500g at least 20% Fat Pork Mince
1 egg – whisked
100g Rusk (ideally), I didn’t have this so I used twice baked bread (method below)
1 tsp salt
1 tsp nutmeg
1 tsp white pepper (make sure its a level tsp)
1 tsp dried coriander seed
- First mix together the pork & beef mince in a bowl, then add the egg and bind together.
- Add in the rusk (twice baked bread) and combine together with the white pepper, salt, coriander and nutmeg. It should be slightly firm, if too firm add a little water.
- Using your hands make into an oblounge shape and square off. Place on an oiled tray/tin and place in the freezer for about 1/2 hr to slightly firm up (this makes it easier to slice). Do not freeze.
- Slice into at least 1cm thickness and place a bit of greaseproof paper in between, then re-freeze if storing or cook if eating…..Yummy!
TWICE BAKED BREAD
Take slices of bread (brown or white its up to you), place in an oven at 90 deg for 1 hour, then turn oven up to 120 deg and bake for a further 30 minutes. Remove and crush up.